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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook shells according to package directions. Take 6 minutes off of cooking time. Drain well, cool under cold running water, and toss with a minimal amount of olive oil (or cooking spray) to prevent sticking. | 2. Meanwhile, season chicken on both sides with salt and pepper. Cut into small pieces. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until golden brown on both sides. Drain on paper towels. | 3. In same skillet, cook garlic, onion, carrot, celery and red pepper flakes. Cook 5 minutes. Add spinach, and cook 10 minutes more. Season with salt and pepper. | 4. Combine chicken and spinach mixture. purée in a food processor or blender. (If you have a small machine, do this in batches.). | 5. In a large bowl, combine ricotta, egg, Romano, parsley and basil. Season with salt and pepper and mix well. Add chicken purée and combine very well. Chill for 30 minutes. | 6. Meanwhile, prepare sauce. In a large stockpot, heat 3 tbsp olive oil on medium-high heat. Add onion, garlic and carrot, and sauté until onion begins to brown. Add tomatoes and purée. Stir well. Add wine and bring to a boil. Reduce heat to low and let simmer 30 minutes. | 7. After 30 minutes, add parsley and basil to sauce, and cook 15 minutes more. Working in batches, purée sauce in blender; return to same pot. (If you have a hand blender, you can use it right in the pot). Add cream and simmer 15 minutes. Season to taste with salt and pepper. Set aside. | 8. Preheat oven to 350 degrees F. Spray a large baking pan well with cooking spray. Place a thin layer of sauce in bottom of baking pan. | 9. Stuff shells with chicken mixture. (I find a pastry bag with no tip is ideal for this. If you don't have one, try a demitasse spoon.) Mixture should come to top of shells. | 10. Place shells in baking pan in a single layer. When all shells are filled, cover with sauce. Top with grated provolone, and parsley. | 11. Bake for 20 minutes. Cheese should be golden and sauce should be bubbly. Let sit for 10 minutes before serving. | 12. Note: | 13. You can substitute half-and-half, or evaporated skim milk for the cream. | 14. The cream sauce can be made up to 2 days ahead. | 15. The entire dish can be made ahead of time and frozen (either baked or unbaked). Cover top with plastic wrap then aluminum foil. If unbaked: remove plastic wrap, and re-wrap with foil. Place in a low oven (250 degrees F.) and bake until a knife is easily inserted. Then raise heat to 350 degrees F. and bake as above. If baked: remove plastic wrap and rewrap with foil. Bake at 350 degrees F. until hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta shell	1			-	-	-	-
chicken breast	2	lbs	boneless skinless	1560.3596	0.0	189.1482	83.9147
salt pepper				-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic clove	5		chopped chopped	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	2		minced	104.96	24.5248	2.3808	0.6144
celery	2	stalks	minced	20.48	3.8016	0.8832	0.2176
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
spinach	2	cups	chopped	13.8	2.178	1.716	0.23399999999999999
ricotta cheese	1	lb		789.2517	13.7892	51.0746	58.8764
egg	1		beaten	71.5	0.36	6.28	4.755
romano cheese	3/4	cup	grated	-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
basil	3	tablespoons		1.8285	0.2107	0.2504	0.0509
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	10		chopped chopped	-	-	-	-
carrot	2		chopped	104.96	24.5248	2.3808	0.6144
tomato	2	cans	crushed ripe	124.1379	27.5262	6.4768	1.0795
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262
red wine	1/2	cup		-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
basil	3	tablespoons		1.8285	0.2107	0.2504	0.0509
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.